Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: 2 small red chili peppers, seeded and finely chopped; 2 Tbsp. tomato paste; 1 large shallot *, finely chopped; 4 tsp. chopped fresh ginger; 4 tsp. ground turmeric; 4 cloves garlic, finely chopped; 1 tsp. garam masala; 2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise; 4 large boneless, skinless chicken thighs, cut into thick slices; 1 Tbsp. vegetable oil; 1 cup coconut milk; 1/2 Knorr® Chicken Bouillon Cubes; 2 Tbsp. chopped fresh cilantro

Preparation Time5 mins Cooking Time20 mins Makes 4 servings

The lovely, creamy texture of coconut cream and Hellmann’s® or Best Foods® Real Mayonnaise makes this chicken tikka masala recipe irresistible.

Nutritional Information

Calories

310 (4 serving)

Total Fat

24g (4 serving)

Saturated Fat

12g (4 serving)

Cholesterol

70mg (4 serving)

Sodium

450mg (4 serving)

Total Carbs

10g (4 serving)

Dietary Fiber

2g (4 serving)

Sugars

3g (4 serving)

Protein

16g (4 serving)

Ingredients List

2 small red chili peppers, seeded and finely chopped
2 Tbsp. tomato paste
1 large shallot *, finely chopped
4 tsp. chopped fresh ginger
4 tsp. ground turmeric
4 cloves garlic, finely chopped
1 tsp. garam masala
2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
4 large boneless, skinless chicken thighs, cut into thick slices
1 Tbsp. vegetable oil
1 cup coconut milk
1/2 Knorr® Chicken Bouillon Cubes
2 Tbsp. chopped fresh cilantro

Directions

1. Process chili peppers, tomato paste, shallot, ginger, turmeric, garlic and garam masala in blender to make a paste; set aside.

2. Combine Hellmann's® or Best Foods® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.

3. Remove chicken from marinade, discarding marinade. Heat oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally, about 5 minutes. Remove chicken and set aside.

4. Heat remaining chili pepper mixture in same skillet over medium heat, stirring frequently, until slightly thickened. Stir in coconut cream and Knorr® Chicken flavor Bouillon Cube. Cook over medium heat, stirring occasionally, 3 minutes. Stir in chicken and cook, stirring occasionally, until chicken is thoroughly cooked, about 8 minutes. Garnish with cilantro and, if desired, toasted sliced almonds. Serve, if desired, with steamed basmati rice and naan bread.